Crispy Shrimp & Grits with Crab Cream Sauce
Ingredients:
For the Shrimp:
1 pound large shrimp, peeled and deveined
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
For the Grits:
1 cup coarse ground grits
4 cups water or chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter
1/2 cup grated Parmesan cheese (optional)
For the Crab Cream Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups heavy cream
1 cup lump crab meat, picked over for shells
1/4 cup dry sherry (optional)
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives
Instructions:
1. Prepare the Shrimp: In a medium bowl, whisk together the flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Add the shrimp and toss to coat evenly.
2. Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the shrimp from the skillet and set aside on a paper towel-lined plate to drain excess oil.
3. Cook the Grits: Bring the water or broth to a boil in a medium saucepan. Gradually whisk in the grits, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the grits are tender and creamy, stirring occasionally to prevent sticking. Stir in the butter, salt, pepper, and Parmesan cheese (if using).
4. Make the Crab Cream Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the heavy cream until smooth. Bring to a simmer, then reduce heat to low and cook for 5 minutes, or until the sauce has slightly thickened. Stir in the crab meat, sherry (if using), lemon juice, salt, and pepper. Simmer for another 2-3 minutes, or until heated through. Stir in the chives.
5. Assemble the Dish: Spoon the grits onto plates. Top with the crispy shrimp and then generously drizzle with the crab cream sauce. Serve immediately.